Stove Top Low Fat Simple Eggplant (Can Be Parmesan) - cooking recipe

Ingredients

1 large eggplant, peeled and cubed
1 (4 ounce) can sliced mushrooms
1 (14 1/2 ounce) can diced tomatoes
olive oil
water (to cut down on olive oil intake)
1 teaspoon oregano
3 tablespoons minced garlic cloves
seasoning salt
1/2 cup Progresso Italian-style fine bread crumbs

Preparation

heat olive oil in frying pan, on medium high. peel and cube large eggplant. place all cubes in frying pan, and stir to distribute oil for cooking, add about a half cup of water, to help cook faster. stir after about 10 minutes. leave the top of the lid off, so the water can evaporate over time. leave the eggplant on until cooked completely. then add whole can of diced tomatoes, can of sliced mushrooms, garlic, oregano, and salt if desired. all quantities are based on preference. cook until desired tenderness of eggplant. put in bowl. add thinly shake and bake or similar italian bread crumbs if desired.